Five Ingredient Vegan Butternut Squash Soup

Five ingredient recipes are my jam. As much as I love cooking, when I see recipes with 20+ ingredients in the list, my eyes start to glaze over and I just can’t.

But five ingredients?? I can do five.
And this recipe is AMAZING – my family (including my kids) all love it.

Here’s what you need:
– 1 Butternut squash soup -or- 2 bags of pre-cubed butternut squash soup (I found some at Trader Joe’s)
– Yellow Onion
– 2 cloves of Garlic
– 1 box of Vegetable Stock
– Raw Cashews

– Salt
– Nutmeg
– Maple Syrup

Ok, on to the recipe:

Measure out 1 cup of raw cashews and soak in 2 cups of boiling water.

Chop up 1/2 of the yellow onion and 2 cloves of garlic, toss into a dutch oven with some olive oil to soften. Cube the butternut squash (or open the bag if you have the kind that is already cubed) and add it to the dutch oven and sauté for a bit (6 minutes) seasoning with salt.


Add in 3 cups of vegetable stock and let simmer for 10-15 minutes, until the butternut squash can easily be pierced with a fork.

Ladle 1/3rd of the squash and stock into a blender and blend until smooth, pour into a new container and add the next 3rd to the blender. Continue with the last bit of the soup and blend till smooth.


Drain the cashews and add them to a high powered blender or food processor, add 1/2 cup of water and blend until it creates a cream. Pour this creme into the butternut squash soup and season with 1/2 tsp of nutmeg, salt to taste and 2 Tbs. Maple Syrup.

You can top this with crispy chick peas or pumpkin seeds.



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